I made some wonderful stuffed mushrooms for our dinner guests a week ago, and then in Berkeley Bowl this week I spied some beautiful portobello mushrooms for a great price. I was inspired! My imagination got to work, and created the following...
2 portobello mushrooms
1 veggie sausage link (optional)
1 large clove garlic, minced
1/2 slice whole wheat bread
4 oz (1/2 package) cream cheese
1/4 cup fresh ricotta cheese or cottage cheese
onion salt and freshly ground black pepper to taste
The key here is to chop all ingredients as small as possible. Wash mushrooms, and remove stems. Place mushroom caps to the side. Slice off the bottom portion of each stem and discard. Chop each stem into very small pieces. Chop the sausage and garlic into very small pieces as well. Saute the mushroom stems, sausage, and garlic together in olive oil for 5-7 minutes, being careful not to burn the garlic. Remove from heat and cool.
Chop the bread into very small pieces. In a medium bowl, combine the cooled saute ingredients and the bread with the cream cheese and ricotta cheese and salt and pepper. Stir until well mixed.
Divide, and spoon the cream cheese mixture over the 2 portobello mushroom caps. Bake at 400F on a greased cookie sheet until the juices are released (20-25 minutes). Serve warm.
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